vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Bran Bread
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
619Calories
21 gProtein
126 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein21 g
Carbohydrates126 g
Fiber17 g
Sugars53 g
Total Fat10 g
Saturated Fat4.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol29 mg
Sodium507 mg
Potassium1714 mg
Calcium457 mg
Iron10 mg
Magnesium417 mg
Phosphorus722 mg
Zinc4.4 mg
Copper0.8 mg
Manganese5.8 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.7 mg
Vitamin K0.7 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate131 mcg
Choline79 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 237. The excerpt below is the record exactly as published.
Bran bread. Mix together two cups of wheat bran, one and one-half cups of flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses, one-half cup of water, and two cups of milk, or one cup of milk and another cup of water
Cook this with the app: pantry check, scaling, and the assistant.